Each year we pursue small lots of excellent, seasonal teas from our favorite producers. Made once per year, usually from the earliest leaves of the spring harvest, these teas express a lineage of specific tea regions and production techniques and are available in limited, seasonal quantities.
Also known as Yun Wu; warm, sweet and soft with lingering toasty finish, light tender greens
A famous traditional China leaf style, from the famed Huangshan (Yellow Mountain) region of Anhui, China. Soft, floral and sweet with with a buttery finish.
Floral and herbaceous, with a lingering sweetness
sweet, nutty, delicate miniature silver buds, China Famouns Tea
From the Dabie mountains in central China; almond blossom, petrichor, floral finish
MengDing Mountains of Sichuan; a cousin of Cloud Mist Supreme with a slender needle shape, clean floral and slightly sweet
An excellent value matcha; traditional style, stone-ground to a fine powder, the cup is clean and well balanced; a perfect self-drinking tea or blend component.
Pronounced sweet aroma of fresh flowers, with flavors of melon and honey. Soft and round mouthfeel, with a lingering dry finish.
Completely unlike other Keemuns. Amber liquor, soft quality, flavors of caramel and cocoa. Smooth, delicate, strikingly nuanced
Traditional style Darjeeling First Flush, with a classic “clonal queen” character: cirtusy, clean and floral
Traditional style Darjeeling First Flush, clean citrusy and slightly brisk